crispy shredded beef

Crispy shredded beef slices tossed with sweet, sticky and tangy orange sauce. Serve with a bowl of steamed rice or stir fry noodles and make it a perfect dinner!

Crispy Shredded Orange Beef

g Beef steak (cut thin slices

½ Onion (cut thin slices)

tbsp Garlic (finely chopped)

potato starch flour

tbsp Oil (vegetable or neutral flavour oil)

Egg white

Vegetable oil

Toasted sesame seeds (to serve)

Spring onions (chopped)

tbsp Soy sauce (light soy sauce

Sugar

White pepper powder

¼ tsp Baking Soda

Sesame oil

tbsp Light soy sauce

Brown sugar

Orange juice fresh ((fresh squeezed juice from 1 orange) about ½ cup)

Chicken stock ((low sodium) or vegetable stock

tsp Corn Starch (or potato starch)

tsp Orange Zest ((Optional) see details in note)

First cut the beef steak into thin slices or strips, against the grain. Marinade with soy sauce, sugar, white pepper, sesame oil and baking soda. Set aside for 15-20 minutes.

In a small bowl, mix all the sauce ingredients and set it aside.

Break one egg white into the marinated beef mix it well. Then dredge the beef slices in the corn starch. Make sure each beef slices are separated and coated well. Toss the excess flour out before frying.

To deep fry the beef, heat the oil into high-heat about 350° F. Fry the coated beef slices for 2-3 minutes, until the coating is crispy. Remove from oil and transfer to paper towel or cooling rack.

In a large wok or pan, add 1 tablespoon oil, heat the pan to medium heat, add chopped garlic and stir for few seconds. Follow with the onion and stir for 1 minutes.

Pour the sauce mixture in and stir well until the sauce starts to get thicken. Place the fried beef, toss well to combine the beef and sauce evenly. Turn off the heat and sprinkle toasted sesame seeds and chopped spring onions.

Transfer to serving plate, garnish with orange wedges, toasted sesame seeds and spring onions. Serve immediately with plain rice, egg fried rice or stir fry noodles.

Crispy shredded beef strips tossed with simple seasonings.

Crispy Salt and Pepper Beef

g Beef steak ((ribeye, sirloin

Cup Corn/potato flour

Garlic

½ Sweet onion

Pepper

Ginger paste

¼ tsp Baking soda

½ tsp Black pepper powder

¼ tsp Chinese five spices powder ((see in note))

Chicken powder

First of all cut the beef into thin strips. In a large bowl, mix the beef strips evenly with the beef marinate ingredients. Set aside and marinate for 15 minutes.

Prepare the vegetables by cut the vegetables into thin slices.

In a small bowl, mix all the seasoning ingredients evenly for later use.

Break one egg in the marinated beef strips, mix it well.

Coat each beef strips with corn flour. Make sure all beef strips are coated well and separated. Toss the excess flour out before frying.

Heat the oil into high heat about 350° F. Add the beef strips and deep fry for1-2 minutes until the coating is crispy.

Remove from oil and transfer to paper towel or cooling rack.

Heat the wok/pan into medium high heat. Drizzle a tablespoon of oil, add the garlic slices and stir for 5 seconds, then add the onion and pepper slices. Toss for 1 min then all the beef strips back in. Sprinkle the seasoning spices and toss well for 1 minute to combine all ingredients.

Transfer to serving plate and serve immediately!

I usually have this dish with fried rice, steamed rice or stir fry noodles or just perfect on its own as a savoury snack.

Vaca Frita (or crispy shredded beef) is a classic Cuban recipe made with flank steak that&#39;s boiled then shredded, marinated in garlic and citrus, and pan-fried to perfection. Your family will thank you for this flavorful Cuban dish!

Vaca Frita Recipe (Cuban Crispy Shredded Beef)

lbs flank steak (cut

bay leaves

salt

lime juice (2 limes)

neutral oil (divided)

garlic (finely minced)

complete seasoning

Salt + pepper

white onion (thinly sliced)

Lime wedges

In a Dutch oven or large pot, add flank steak, bay leaves, salt, and enough water to cover the meat in the pot. Bring to a boil. Reduce heat and cook at medium-low until the meat is tender, about 1 to 1 1/2 hours (In a pressure cooker, this takes about 30-40 minutes). Strain the beef broth and save it for another recipe.

Transfer the flank steak to a platter. Using two forks or your fingers, shred the meat until you get that pulled, shredded look.

In a large bowl, add shredded meat with fresh lime juice, 2 tablespoons of oil, minced garlic, complete seasoning, and salt + pepper to taste. Gently toss and marinate the meat at room temperature for 30 minutes.

In a large skillet, heat the remaining oil over medium heat. Remove meat from the marinade. Discard marinade. Add the shredded beef to the skillet in an even layer. Do this in batches so as to not crowd the pan.

Pan fry for 5 minutes, undisturbed, pressing down with a spatula until the meat is crispy. Flip and pan-fry the other side of the meat for another 4 minutes, pressing down with a spatula, until the meat is sizzling and crisp. Careful not to burn it!

Reduce heat to medium-low. Stir in the sliced onions and saute with the meat until onions have softened about 4-5 minutes. Serve with white rice, black beans, and lime wedges. Enjoy!

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Crispy Shredded Orange Beef

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Top 3 crispy shredded beef recipes from across the web

The most viewed crispy shredded beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Shredded Orange Beef

Crispy Salt and Pepper Beef

Vaca Frita Recipe (Cuban Crispy Shr...

The most viewed crispy shredded beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine